Recipe: Victoria Sandwich Cake (GF, DF, V)

Watching the Bake Off final the other day really made me fancy a Victoria Sandwich cake but, of course, with me requiring a gluten and dairy free cake it's difficult to find one that suits my needs. Here's a cake I made that is gluten free, dairy free and suitable for vegans! It's a slight different texture, more moist than your average victoria sponge due to the yoghurt in but it's still delicious!

Victoria Sandwich 

 300g Gluten free plain flour
300g dairy free butter
300g golden caster sugar
200g coconut milk yoghurt
1 vanilla pod
zest of 1 lemon
2 tsps baking powder
1/2 tsp xantham gum 

200g icing sugar
100g dairy free butter
200g strawberry jam

1. Preheat the oven to 200 degrees. Grease two 20 cm cake tins.
2. Cream the butter and sugar together until light and fluffy. 
3. Cut the vanilla pod down the middle and scrape the seeds into the mixture, adding with yoghurt and lemon zest in as well. Mixing until smooth.
4. Sieve the flour, baking powder and xantham gum into the mix and then fold in until the mixture is smooth. 
5. Divide the mixture between the tins. Bake for 18-20 minutes.
6. Prepare the filling whilst waiting for the cakes to cool.
7. Beat the icing sugar and butter together until smooth. 
8. Place one cake on a plate and spread the buttercream on top. This will be the bottom of the cake.
9. Spread the jam onto the cake then place that one on top, sandwiching together the buttercream and jam. 
10. Dust with icing sugar and add a few strawberries for decoration.

Hope you enjoy this recipe, let me know if you have a go!

Happy Baking!


Lucy Steel

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